SUPER EASY CHINESE SWEET N' SOUR RIBS
This is the way my mom taught me to make sweet and sour pork Taiwan style, it's the real Asian thing (not the 'Americanized' version). At home we call it the 12345 sweet n' sour pork because that's the proportions of the sauce you cook it in :). When I make it I always leave out the rice wine because I never have it at home, but it tastes just about as good! This is good for large groups, as it is easy to double/triple and is great on steamed rice!
Provided by kangningchang
Categories Pork
Time 45m
Yield 1 large plate, 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil about 1 L of water in a pot, or enough to cover the ribs.
- Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
- Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
- Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
- Bring to a boil for about 10 minutes then reduce to a simmer.
- Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
- Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
- Serve with steamed rice and stir fried veggies for a great Chinese meal!
Nutrition Facts : Calories 468.6, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 2070.9, Carbohydrate 20.8, Fiber 0.3, Sugar 19.4, Protein 30.3
SWEET AND SOUR SPARE RIBS
Chinese Sweet and Sour Ribs have an excellent taste. This version is an simplied one that can be made at home easily.
Provided by Elaine
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
- Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
- Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
- Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
- Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
- Garnish chopped spring onions before serving.
Nutrition Facts : Calories 457 kcal, Carbohydrate 15 g, Protein 18 g, Fat 34 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 759 mg, Sugar 12 g, ServingSize 1 serving
CHINESE SWEET AND SOUR SPARE RIBS
This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.
Provided by yanyangtian
Categories World Cuisine Recipes Asian Chinese
Time 51m
Yield 4
Number Of Ingredients 8
Steps:
- Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
- Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
- Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g
MING TSAI'S SWEET AND SOUR SPARE RIBS
Restaurant sweet and sour sauces have NOTHING on this freshly made sauce. The color comes from the cranberries and the zing comes from the ponzu.
Provided by College Girl
Categories Sauces
Time P1DT1h8m
Yield 14 ribs, 4 serving(s)
Number Of Ingredients 9
Steps:
- ** Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
- Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.
- Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler.
- In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth.
- Brush ponzu-brown sugar mixture on ribs and broil on both sides for about 8 minutes or until sticky. Slice and serve ribs stacked.
Nutrition Facts : Calories 261.9, Fat 0.1, Sodium 24.9, Carbohydrate 67.2, Fiber 3.3, Sugar 58.1, Protein 0.9
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